Michael Davis
Mushroom gravy is a creamy, savoury sauce that can be served with chicken, pork chops, beef, steak, mashed potatoes, pasta, and more. It is typically made with a combination of mushrooms, butter, oil, and flour, cooked together to form a thick gravy. The type of mushrooms used can vary, with some recipes calling for white button mushrooms, Cremini, Portabello, or more gourmet varieties. The gravy is often seasoned with garlic, shallots, and herbs such as rosemary and thyme, and can be enhanced with wine or stock for added flavour. This versatile sauce is a popular choice for holiday dinners or everyday meals, offering a rich and comforting taste experience.
| Characteristics | Values |
|---|---|
| Ingredients | Mushrooms, butter, oil, garlic, shallots, onions, wine, flour, seasoning, broth, cream, salt, pepper, herbs |
| Flavour | Savoury, creamy, rich, buttery, salty, sweet, umami |
| Consistency | Thick, creamy, velvety, smooth |
| Colour | Brown, pale, dark |
| Time to make | Quick, 3 minutes, 20 minutes |
| Freezable | Yes |
| Vegan | Can be made vegan |
| Gluten-free | Can be made gluten-free |
| Accompaniments | Meatloaf, mashed potatoes, steak, chicken, pork chops, beef, pasta, rice, biscuits, bread |
Explore related products
What You'll Learn
Ingredients: mushrooms, butter, oil, garlic, stock, flour
Mushroom gravy is a delicious addition to any meal, and it's easy to make from scratch. The key ingredients are mushrooms, butter, oil, garlic, stock, and flour, and you can add other ingredients like onion, thyme, rosemary, and soy sauce to enhance the flavour.
To start making mushroom gravy, heat butter and oil in a large skillet or Dutch oven over medium to medium-high heat. Add the mushrooms and cook until they are golden brown, stirring often. This step is important as it gives the gravy a deep flavour and colour. Cooking the mushrooms long enough will also ensure that the gravy doesn't become too watery.
Once the mushrooms are cooked, add the garlic and other aromatics like onion and thyme to the pan. Cook this mixture for a few minutes, stirring frequently, until the onions start to brown and dark bits form at the bottom of the pan. Then, add the flour and stir until the vegetables are coated.
The flour is a crucial ingredient in mushroom gravy as it acts as a thickening agent. Cooking the flour for a short time will also remove its raw taste. You can make a roux by mixing the flour with butter before adding it to the gravy, which adds richness and body to the sauce.
Finally, pour in the stock and any seasonings, stirring to combine. Simmer the gravy until it reaches your desired consistency. If you want to make the gravy gluten-free, you can omit the flour and thicken it with a cornstarch slurry instead.
Mushroom gravy is a versatile sauce that pairs well with mashed potatoes, steak, chicken, schnitzel, and many other dishes. It can be made vegan by using plant-based butter and vegetable broth, and it can be frozen for future use.
Harvesting Mushrooms: When to Pick Minotub Varieties
You may want to see also
Browning the mushrooms
To brown the mushrooms, you will need to use a combination of butter and oil. Butter is key for flavour, but it burns at high heat, so oil is needed to cook the mushrooms at a high enough temperature to brown them without burning. Start by heating the butter and oil in a pan over medium heat. You can use a heavy 12-inch skillet, a carbon steel skillet, a cast iron skillet, or a stainless steel skillet. Once the butter is foaming, add the mushrooms. You can use any kind of fresh mushrooms, such as white button mushrooms, Cremini, Portobello, or Swiss Browns. If you are using dried mushrooms, add them to warm water and let them soak for 25-30 minutes before rinsing and adding them to the pan.
It is important to cook the mushrooms in batches. If you add them all to the pan at once, they will stew in their own juices and become watery, and it will take a long time for the water to evaporate. Add the mushrooms to the pan in two batches, stirring occasionally, until they are golden and softened. This should take about 6 minutes.
Once the mushrooms are browned, you can move on to the next step of making the gravy by adding the aromatics, such as garlic, shallots, or onions.
Psychedelics: Exploring the Spectrum Beyond Magic Mushrooms
You may want to see also
Making the roux
Making a roux is an essential step in creating a mushroom gravy that is rich, velvety, and packed with savoury flavour. A roux is a mixture of flour and fat cooked to thicken the sauce.
To make the roux, start by melting butter in a heavy skillet or saucepan over medium heat. The amount of butter used can vary depending on your preference and the desired richness of the gravy. Once melted, add an equal amount of oil, such as extra-virgin olive oil or avocado oil, to prevent the butter from burning at high heat. This combination of butter and oil will give your gravy a delicious flavour and golden colour.
Next, add your mushrooms. You can use any variety of fresh mushrooms, such as white button, Cremini, Portobello, or Swiss Browns. Cook the mushrooms in batches, stirring occasionally, until they are golden and tender. If using dried mushrooms, add them to warm water and let them soak for about 25-30 minutes before rinsing and adding to the pan.
Once the mushrooms are cooked, sprinkle flour over the mushroom mixture and stir well to create the roux. The amount of flour added will depend on how much thickening is needed, but a good rule of thumb is to use enough flour to create a thin syrup-like consistency for the gravy. You can also add other seasonings at this point, such as salt, pepper, rosemary, or thyme, to enhance the flavour of your gravy.
Finally, gradually pour in your choice of stock or broth while continuously stirring. You can use beef, chicken, or vegetable stock, depending on your preference and the desired colour of the gravy. If you want a gluten-free option, choose a gluten-free stock and use tamari instead of soy sauce. Continue stirring and heating the mixture until it reaches a boil.
Mushrooms: Enhancing Libido and Sexual Performance?
You may want to see also
Explore related products
Adding the stock
Now that you have cooked the mushrooms, it is time to add the stock. The stock is what gives the gravy body. You can use any stock of your choice, but beef stock is recommended as it results in a darker brown gravy. If you are making the gravy specifically for Thanksgiving, add 2 to 3 fresh sage leaves, rosemary sprigs, and/or thyme sprigs to the stock.
Once you have chosen your stock, it is time to make the roux. A roux is a mixture of flour and fat cooked to thicken the sauce. Start by melting butter in a pan. Then, add flour and cook for a couple of minutes to get rid of the raw flour taste. The texture of the flour-butter mixture (roux) depends on how much fat is left in the pan after cooking the mushrooms. A drier roux will result from less fat, while a wetter and more pasty roux will come from more fat. Either consistency is fine and will dissolve into the stock. The key thing is to use just enough flour to thicken the gravy.
While whisking or stirring the roux, slowly pour in the stock. This is the trick to ensuring your gravy is lump-free. Mix until you no longer see lumps in the gravy. Once the mixture heats up and begins bubbling, it will start to thicken.
Finally, add the mushrooms back into the gravy. As the gravy cools, it will thicken further. So, by the time the mushrooms are warmed (about 30 seconds), the gravy will thicken to the perfect consistency.
Mushrooms: My Life's Transformative Journey
You may want to see also
Seasoning and serving
When serving mushroom gravy, it is typically paired with meat dishes, including chicken, pork chops, beef, steak, and meatloaf. It can also be served with mashed potatoes, pasta, rice pilaf, or biscuits for a more vegetarian-friendly option. One of the best things about mushroom gravy is its versatility, so feel free to get creative with your pairings!
For a special touch, some recipes suggest adding a splash of wine to the gravy. This can enhance the flavour and give it a decadent, bright acidity. However, this step is entirely optional, and the gravy will still taste delicious without it.
If you're serving mushroom gravy for a holiday meal or special occasion, you might want to prepare it in advance. The good news is that mushroom gravy can be made ahead of time and stored in the refrigerator for up to three days or frozen for up to three months. When it's time to serve, simply reheat the gravy over low to medium heat, stirring occasionally, until warmed through.
Finally, when seasoning and serving mushroom gravy, don't forget to adjust the consistency to your liking. If the gravy becomes too thick, simply add a splash of broth or water to thin it out. On the other hand, if it's too thin, you can simmer it for a bit longer or add a little more flour or cornstarch to thicken it up.
Mushrooms: Carb Content and Nutritional Benefits
You may want to see also
Frequently asked questions
Mushroom gravy is a sauce made from mushrooms, butter, flour, and broth. It is creamy, savory, and full of flavor.
You can use any kind of fresh mushrooms for mushroom gravy. Some common options include white button mushrooms, Cremini, Portabello, and Swiss Browns.
You can use any type of broth or stock for mushroom gravy, but beef broth is a common choice as it gives the gravy a savory flavor and a nice brown color.
You can add a variety of ingredients to mushroom gravy to enhance the flavor, such as garlic, shallots, wine, soy sauce, rosemary, thyme, and pepper.
To make mushroom gravy, start by cooking the mushrooms in butter until they are golden. Then, add flour and cook for a few minutes. Slowly add the broth while whisking to create a smooth and velvety texture. Finally, season with salt and pepper to taste.
